4 boneless, skinless chicken breasts
1/2 cup all-purpose flour
2 tablespoons butter
Kosher salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
2 teaspoons chopped fresh sage (1 teaspoon if using dried) plus 4 whole sage leaves for garnish
4 slices Prosciutto di Parma
8 ounces of fresh mozzarella, sliced very thin
3/4 cup Sauvignon Blanc or Pinot Grigio
Generously season the chicken breasts with salt and pepper and set aside.
Place flour in a shallow dish and dredge the chicken through the flour, shaking off the excess.
Over medium-high heat, heat the olive oil and melt the butter in a large skillet. Add the chicken breasts and cook until golden brown, about 5 to 7 minutes. Turn and brown the other side, about another 6 minutes.
Reduce the heat to the lowest setting and sprinkle the chopped sage over the chicken breasts. Top each piece of chicken with a slice of prosciutto and then with a couple slices of mozzarella. Tightly cover the skillet and cook for about 1-1/2 minutes, until the cheese is melted. Move the chicken to a baking sheet and tent with foil.
Return the same skillet to the stove and increase the heat to medium-high. Once the skillet is heated back-up, add the wine, scrape up the browned bits and de-glaze the skillet. Continue cooking for about 3 minutes until the wine is reduced to about 1/4 cup. Remove the skillet from the heat and swirl in the remaining tablespoon of butter.
Remove the foil tent from the chicken and place each piece of chicken on a plate. Spoon the sauce equally over each piece of chicken and garnish with a sage leaf.
Saltimbocca means "to jump in the mouth". This will definitely jump in your mouth and before you know it, there's a party going on!